EGGPLANT AND ZUCCHINI CASSEROLE

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Eggplant and Zucchini Casserole image

A layered casserole made with veggies, Colby cheese, and a stuffing mix.

Provided by Linda S. Gibson

Categories     Fruits and Vegetables     Vegetables     Eggplant

Yield 5

Number Of Ingredients 11

2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Steps:

  • In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
  • Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
  • Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
  • Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
  • Bake for 30 to 40 minutes.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 49.7 g, Cholesterol 67.8 mg, Fat 25.8 g, Fiber 7.4 g, Protein 19 g, SaturatedFat 15.5 g, Sodium 1077.3 mg, Sugar 10.5 g

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